Eggless chocolate chip cookies recipe – Learn to make the best eggless chocolate chip cookies at home with this simple step by step guide. This is one eggless cookie recipe that I have used time and again ever since I started baking for my toddlers. This recipe is great for those looking to bake egg free & refined flour free chocolate chip cookies that taste delicious.
This recipe will help you to make eggless chocolate chip cookies the way you prefer, with your preferred texture – Soft & chewy or thin & crispy. I have shared the details in the recipe card notes below.
I usually make these with regular wheat flour (atta), sometimes with whole wheat pastry flour. But they can also be baked with all purpose flour or a mix of both the flours in equal quantities.
Whole wheat flour makes the cookies slightly denser with a coarse and crisp texture. If you prefer light and soft texture in your cookies then replace it with all purpose flour.
Preparation for eggless chocolate chip cookies
1. Fluff up the flour in the jar with a fork and spoon ½ cup flour to a measuring cup. Level it with a knife. Add it to a mixing bowl.
2. Next add in a pinch of salt.
3. Please do a quick test by adding a large pinch of soda to 1 tsp lemon juice or vinegar to ensure it is still good. It will bubble vigorously if it is still good. Measure 1/8 teaspoon baking soda and put in the flour.
4. Mix all of these well. Set aside.
Creaming butter
5. Keep the butter out of the refrigerator for sometime until it is softened. Before proceeding further ensure it is soft but still cold. If you press down the butter with your finger, it must leave a dent. Butter must still be solid and hold shape. This is the right time to cream the butter. Add ¼ cup unsalted butter to a mixing bowl.
6. Beat it with a whisk for few seconds. I did not use a hand mixer just used my whisk.
7. Add in 2 tbsps light brown sugar and 2 tbsps regular sugar. Using all 4 tbsps of regular sugar will alter the texture of cookies making them more crisp & crunchy. Light brown sugar adds some moisture and flavor to the cookies. Please note that altering the sugars can alter the end results.
8. Cream the butter and sugar until light and fluffy just for 2 mins. Do not over do – to a stage where butter separates from sugar. If you feel the butter is about to melt then put it in the fridge for 5 mins and then continue to cream.
9. Add in ¼ teaspoon vanilla extract and mix well.
Make cookie dough
10. Next add in the flour. Same here as well, if the butter looks it is about to melt, then keep in the fridge for 5 mins before adding the flour.
11. Mix well with your fingers to make a dough. If it turns sticky you can add in 1 tbsp flour. If you have used all purpose flour or maida, then you may need 1 tsp to tbsp more. If the dough becomes dry then, sprinkle 1 tbsp milk and make a dough. Dough must be moist but not sticky. I did not have to add more flour or milk at this stage.
12. Add in ¼ cup mini semi-sweet chocolate chips.
13. Gently mix them. Cover and chill in refrigerator until the oven turns hot for 15 mins. If the dough is too sticky then you may need to chill for 30 mins.
Baking eggless chocolate chip cookies
14. Preheat the oven at 180 C or 350 F for at least 15 mins. Divide the dough to 9 parts and place them on a parchment paper.
15. Optional – I tucked in some more choco chips.
16. I baked for exactly 9 to 10 mins. Be alert and remove them in time when you see the edges begin to brown slightly. The cookies will bake further on the tray even after they come out of the oven. They will be slightly soft in the center but will firm up when cooled.
If you over bake they will turn too crisp or crunchy and dry.
Remove them to a wire rack and cool completely.
Store eggless chocolate chip cookies in a airtight container.
More cookie recipes,
Nankhatai
Ragi biscuits
Recipe card
Eggless chocolate chip cookies
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- ½ cup flour – wheat flour (atta) or all purpose flour
- ⅛ teaspoon baking soda
- 1 pinch salt
- 2 tablespoons sugar
- 2 tablespoons light brown sugar
- ¼ cup butter (soft and cold)
- ¼ teaspoon vanilla extract
- ¼ cup semi-sweet chocolate chips (large, not mini)
- 1 to 2 teaspoons milk optional, if needed
Instructions
Preparation
- Fluff up the flour in the jar and spoon it to the measuring cup. Then level it with a knife.
- Add it to a mixing bowl. Mix together flour, baking soda and salt until well combined. Set aside.
- To another bowl, add in softened butter. It must be soft but cold and when pressed down with a finger it must dent. Next it must also hold shape and remain in solid state.
- Whisk it just for 30 seconds. Then add light brown sugar and regular sugar. Cream until light and fluffy for about 1 to 2 mins. Do not over beat , butter begins to melt.
- Add in vanilla and mix.
Making dough
- Now add the flour to the creamed butter and sugar. Mix well just until combined to form a non sticky dough.
- If the dough turns sticky add in 1 tsp more flour and mix. If the dough is dry, then sprinkle 1 tsp milk and mix well. (I did not have to add flour or milk at all)
Baking eggless chocolate chip cookies
- Cover and chill the dough in refrigerator for 15 to 30 mins.
- Meanwhile preheat the oven to 180 C or 350 F for at least 15 mins.
- Divide the dough to 9 parts and shape them to balls.
- Place them on a tray lined with parchment paper. If desired just tuck in 2 to 3 choco chips to each of the dough balls.
- Bake for 9 to 10 mins. Remove when the edges begin to turn slightly brown. The cookies will be slightly soft in the center but will firm up after cooling. They will still bake on the tray after removing it from the oven. So remove them a bit early.
- Cool completely on a wire rack. Store them in a air tight jar and use up within 7 days.
Notes
- To make soft, chewy and light cookies, use all purpose flour. Bake them a little lesser time than mentioned in the recipe card.
- Next to make them thin & crisp, just flatten the dough a bit after placing on the baking tray. Bake them for 10 to 11 mins.
- If using all-purpose flour you will need 1 tsp to tbsp more flour.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Hi. I tried your recipe. The taste, texture, crispiness is all perfect. The only thing that didn’t match the mark was that it didn’t spread. When I made the dough, it wasn’t looking like a dough, wasn’t sticking together, it was all seperate. I added 1tsp milk, but it still didn’t make a difference. I had chilled the dough only for half hour before putting in the oven. kindly let me know where I might have gone wrong.
Hi Aarti
Looks like you measured more flour. Give another try and add little more milk. I have a video you may check that for the texture of the dough. Add more milk if required.
Hello maam
I started baking a year back and the only thing which I never got right were cookies.
Until today. This recipe gave me awesome cookies especially the texture. I have one query. If I reduce sugar to 2.5 to 3 tbsps in total should I alter any other ingredients to get the same crispness?
Thank you 🙏
Hello Puja
Glad to know! Sugar affects the moisture levels and the texture won’t be the same if the quantity is altered. You may try a small batch to see how it works.
Tried today.. Turned out awesome! Thanks for such a super easy recipe.
Glad to know Riddhi
beautiful
Thank you!
Hii, can I use oil instead of butter and only powdered sugar instead of brown?? If yes then pls share the exact quantities for the recipe!!!
Hi,
I haven’t tried this recipe with oil. You can use only white sugar but they will be more on the crunchier side. You can check this nankhatai recipe. You can use wheat flour, powdered sugar and oil. Just add choco chips as needed.
Many thanks for your guidance Swasthi. Good luck. Take care. God bless ur work and world.
Welcome Shreela
Thank you so much for the wishes
My daughter who is 11yrs old tried this recipe and made perfect looking chocochip cookie and it taste awesome ..only thing I felt was we can reduce sugar as 2tablespoon sugar and 2tablespoon brown sugar made cookies lil extra sweet..but all in all taste was very gud and it was like cookies purchased from market.
Hi Yamini
Glad to know! You can reduce sugar to suit your taste preference
Hi mam today i made cookies using ur rcp when i set the temperature to 180 r
Lower coil did not turn red so i increased the temperature to 200c and cookies burnt frm down. 2nd thing it became really salty as i used amul butter salted one.
Hi Harshal,
170 to 180 C is the right temperature. Please stick on to the recipe for best results.
Hi swasthi ,had tried ur cookie with eggs best recipe ever.wanted to try the eggless recipe.please can you mention the ingredients measures in grams too . thanks.
Hi Rashi,
Glad to know! I don’t have them in grams currently. It may take time for me to add it. Since this is a small batch I think you should go ahead and try.
Tried making these cookies, and they turned out excellent in the very first attempt. My son loved them. Thankyou!
You are welcome!
Glad they turned out good
Can i make it on gas? If yes, then how?
Hi,
You can check this post on cooker cake. I haven’t tried these in cooker but should work. You may experiment with the timing
Hi Swasthi….I tried this recipe today. I used the quantity of brown n.white sugar as mentioned in the recipe. Just had a query after creaming butter with sugar.( used an electric beater) ,the sugar crystals did not dissolve completely. Is that how it should be ? And I baked it for 5 mins more than time mentioned. But still the cookies r not very crisp. Can you help with the 2 issues?
Hi Chayya
1. Yes sugar will not dissolve. The idea is to aerate the butter which gives that light texture to the cookies.
2. Not sure what went wrong. Try baking them longer or recheck your oven temperature.
Dear Swasthi,
The cookies were awesome. Thank you for the special tips. They helped a lot in understanding why some cookies turn out the way they do.
Hello Nirmala
You are welcome! Glad to know
Thanks much for the comment
🙂
Hi Swathi,
I tried baking cookies for the first time and referred to your recipe because your recipes are extremely easy to understand and always(literally always) turn out amazing. I have a query though- I use OTG with function that has lines at top and bottom both @180 degrees but it tends to make the bottom of the cookie(or anything I bake) a little overcooked (little black but not burnt, stil taste good) how can I avoid this? Should I try changing the setting to a line at the bottom option of OTG? If I decrease the time, things don’t bake properly so maybe that’s not an option. Thank you
Also I can’t thank you enough not just for this recipe but all your recipes. I admire you so much. Thanks a lot. PS- these cookies turned out well.
Hi Anu,
You are welcome! Sorry for the delay! So glad to know! Thank you so much! You should try at 170 C. All ovens are not the same. There will be a slight temperature variations. Give it a try with 170 C it should fix the problem.
It turned out so good and it’s so easy
Glad to know
Hi Swasthi
I have tried this recipe..and it turned out very well..will try to make double batches next time.. even my kid loved it.! Thanks a ton!..
Also I have made it chocolate cake topper for my husband’s bday..he was very happy ..!
Glad to know Manasa
Thank you
I am a very bigggg fan of yours!! I have tried yours few recipes paneer butter masala, eggless chocolate cake, eggless chocolate chip banana muffins .. And it turned out out superbly amazing.. I have been to many sites but The best part of ur recipes is the description of ingredients n recipe too that’s the perfect one.. N now before searching for any recipes the first url I go for is “Swasthis recipes ” ..
Just a request plz share donuts n red velvet cake recipe.. Thank u so much for making cooking so easier.
Hello Amandeep
So glad to hear that! Thanks a ton!
🙂
Swasthi, my favorite kitchen saviour! Any ideas on how to substitute white sugar completely with jaggery/sucanet? I know white sugar is important but how to compensate for not using it?
Hi Msk
Thank you! I haven’t tried with jaggery. Not sure if it works.
Yes , It does works with jaggery but make sure if you are using jaggery you will not need the milk and will have to increase the flour quantity , cause it makes the dough very moist and sticky. I have tried it with jaggery . But the taste and colour alters too.
Hi Swasthi,
I do not have Chocolates chips. Can i use normal milk bar (e.g. cadbury dairy milk) and create small small pieces. Wont the chocolate pieces melt in the Oven?
Hi Grishma
I think it works. Even if they melt they firm up upon cooling.
Is it okay instead of parchment paper we butter the tray instead?
Hi Carol
Don’t need to butter, just place them on the tray and bake.
Hi. I’m Poornima and I really love all your recipes. I’ve tried a lot of them and got great results. Keep going !! Can the recipe be doubled for the whole wheat chocolate chip cookies?
Thanks Poornima
Glad to know! Yes you can double the recipe.